Pink Salad

• 1 1/2 lbs. cottage cheese
• 1 lg. box of Strawberry jello
• 1 20 oz. can of crushed pineapple
• 1 1/2 cup of small marshmellows
• 1 large cool whip

1. Mix cottage cheese with dry jello.
2. Add drained fruit and marshmellows
3. Fold in Whip Cream
4. Chill

• Orange jello and Mandarin oranges.
• Lime jello and pineapple.
• May add nuts

1 (8 oz.) cream cheese pack
2 packs (small) Jello
1 large can crushed, drained pineapple
4 cups hot water to melt cheese and Jello

Mix cream cheese and jello into a paste mixture. Add the hot water and stir until dissolved.

Add the pineapple, or other fruit, after the jello is half set.

Tips:

1. Let cream cheese sit out about 6 hours (it will not go bad), until soft and pasty.
2. Use 1 cup drained pineapple juice instead of other liquid.
3. Make sure water is boiling hot.
4. If cheese is lumpy, beat with hand mixer.